Easy Chicken Enchilada Pasta

Hey there, fellow food adventurers! Gather ’round because I’ve got a noodle dish that’s gonna spice up your weeknight dinners and comfort your soul. It’s Easy Chicken Enchilada Pasta, and oh boy, does it hit all the right spots. Imagine your favorite cheesy enchiladas made a love child with pasta. Yeah, it’s magical like that, and you’ll wanna dive right in!

At home, this has become our go-to when we’re craving some spice, but don’t want the fuss. My husband swears it’s like a party in his mouth every time. And my little ones? Let’s just say, it’s one of those meals where seconds are a must. I remember the first time I made it — I was out of my usual ingredients and just kinda threw stuff together. Luckily, it turned out to be a hit. Now, we cook it like we invented a new weekday holiday for it!

Why You’ll Love This Easy Chicken Enchilada Pasta

– It’s like marrying your two favorite dishes — enchiladas and pasta. What’s not to love?
– Put it together in the time it takes for my kid to watch an episode of their current obsession.
– Leftovers make the best midnight snack (though you’ll rarely have any left).
– Easy to make it as spicy — or not — as you want. It’s your vibe!

How to Make It

Alright, grab your biggest skillet – you know the one that clanks every time you slam it in the cabinet. Start by sautéing some chopped onions till they’re all nice and translucent, then toss in your chicken chunks. (Or you can forget them in the fridge like I did once — and it was still yum with just veggies. True story.) Add a whammy of spices — we’re talking cumin, chili powder, and all that good stuff. Pour over a generous glug of enchilada sauce, making sure it bubbles just so.

Next, introduce your pasta to the party. Any kind will do, really — I’ve used penne or whatever I find in the depths of my pantry. Cook till pasta is tender (and hope you remembered to set a timer.) Sprinkle cheese like it’s confetti, mix it all up, and viola! A gooey, spicy bowl of happiness is ready to be devoured.

Ingredient Notes

– Onions: These little guys give a sweet base to start with. I cried every time I chopped these — they’re tearfully good.
– Enchilada Sauce: The zing and zang! Do not, I repeat, do NOT skip this. Unless you don’t want the “enchilada” part.
– Chicken: I used to cook it separately, but then got lazy. Turns out, it works even if you just toss it in all at once.

Recipe Steps:

1. Sauté onions until translucent.
2. Cook chicken chunks until golden.
3. Add spices and enchilada sauce.
4. Toss in pasta, cook till tender.
5. Stir in cheese and serve.

What to Serve It With

Tips & Mistakes

– Don’t be me and forget to season at each step. Layered flavor is key.
– Went wild on the spiciness once and burnt my tongue off. Balance, people!

Storage Tips

Got leftovers? Pop them in an airtight container, toss ’em in the fridge, and they should be good for a few days. Cold for breakfast? Yes, and yes. Don’t judge it until you’ve tried it.

Variations and Substitutions

Forgot to pick up chicken? A can of beans will do the trick. No cheddar? Mozzarella is your sandy white knight. In a bind, I just grab leftovers from taco night and they work like a charm. Just be wary the day-old salsa can pack a punch when you’re not prepared!

Frequently Asked Questions

Easy Chicken Enchilada Pasta

This creamy and cheesy chicken enchilada pasta combines tender shredded chicken with a rich enchilada sauce and melted cheese for a quick and satisfying dinner.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 oz penne pasta
• ▢ 2 cups shredded cooked chicken rotisserie chicken works well
• ▢ 1 cup red enchilada sauce
• ▢ 1.5 cups shredded cheddar cheese
• ▢ 0.5 cup sour cream
• ▢ 1 tbsp olive oil
• ▢ 1 tsp ground cumin
• ▢ 0.5 tsp garlic powder
• ▢ 0.25 tsp salt
• ▢ 0.25 tsp black pepper

Instructions

Preparation Steps

• Cook the penne pasta according to package directions until al dente. Drain and set aside.
• In a large skillet, heat olive oil over medium heat. Add shredded chicken, ground cumin, garlic powder, salt, and pepper; stir well and cook 3 minutes.
• Add enchilada sauce and sour cream to the skillet. Stir to combine and heat through for 5 minutes.
• Add cooked pasta to the skillet and toss to coat with the sauce evenly.
• Sprinkle shredded cheddar cheese over the pasta. Cover the pan and cook until cheese is melted, about 3-4 minutes.
• Serve warm and enjoy your easy chicken enchilada pasta!

Notes

For extra spice, add chopped jalapeños or a dash of hot sauce before serving.